Normal-temperature stirring type yoghourt and preparation method thereof

A technology of mixing and yogurt at room temperature, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of easy precipitation of protein particles, rough taste of fermented yogurt, protein precipitation, etc., and achieve a delicate and smooth taste. Smooth, solve the rough taste, strengthen the effect of content

Inactive Publication Date: 2020-05-12
甘肃传祁乳业有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protein particles of room temperature stirred yogurt are easy to precipitate under acidic conditions. At present, stabilizers are mainly added to the yogurt system to solve the problem of protein precipitation.
However, general stabilizers will cause the defects of rough taste and obvious pasty taste of fermented yogurt, so further research is needed to obtain room temperature stirred yogurt products with fine and smooth taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A room temperature stirred yogurt comprising:

[0033] The fermented raw material comprises the following components in parts by weight: 1000 parts of raw milk (high-quality fresh milk, protein content is 3.15-3.45%), 50 parts of white granulated sugar, 5 parts of concentrated whey protein (protein content 80%), 10 parts of compound stabilizer (purchased from Xuzhou Tianlede Food Technology Co., Ltd., the trade mark is DN-1321), 0.37 parts of yogurt flavor, 0.45 part of milk flavor, and 0.32 part of herbal flavor;

[0034] Starter (purchased from Danisco (Beijing) Strains Co., Ltd., brand number 883), the starter is a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus, the addition of the starter is 100DCU / kg.

[0035] The preparation method comprises the following steps:

[0036] (1) batching: take each component of described fermentation raw material in proportion;

[0037] (2) Homogenization: each component of the fermentation raw material is h...

Embodiment 2

[0044] A room temperature stirred yogurt comprising:

[0045] Fermented raw materials, the fermented raw materials include the following components in parts by weight: 950 parts of raw milk (high-quality fresh milk, protein content is 3.15-3.45%), 55 parts of white granulated sugar, 6 parts of concentrated whey protein (protein content 80%), 8 parts of compound stabilizer (purchased from Xuzhou Tianlede Food Technology Co., Ltd., the brand is DN-1321), 0.35 parts of yogurt flavor, 0.5 part of milk flavor, and 0.28 part of herbal flavor;

[0046] Starter (purchased from Danisco (Beijing) Strains Co., Ltd., brand number 883), the starter is a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus, the addition of the starter is 110DCU / kg.

[0047] The preparation method comprises the following steps:

[0048] (1) batching: take each component of described fermentation raw material in proportion;

[0049] (2) Homogenization: each component of the fermentation r...

Embodiment 3

[0056] A room temperature stirred yogurt comprising:

[0057]Fermentation raw material, described fermentation raw material comprises the following components by weight part: 1050 parts of raw milk (high-quality raw milk, protein content is 3.15-3.45%), 45 parts of white granulated sugar, 4 parts of concentrated whey protein (protein content 80%), 12 parts of compound stabilizer (purchased from Xuzhou Tianlede Food Technology Co., Ltd., trade mark is DN-1321), 0.4 part of yogurt flavor, 0.4 part of milk flavor, 0.35 part of herbal flavor;

[0058] Starter (purchased from Danisco (Beijing) Strains Co., Ltd., brand number 883), the starter is a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus, and the addition of the starter is 90DCU / kg.

[0059] The preparation method comprises the following steps:

[0060] (1) batching: take each component of described fermentation raw material in proportion;

[0061] (2) Homogenization: each component of the fermentat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides normal-temperature stirring type yoghourt and a preparation method thereof. The normal-temperature stirring type yoghourt comprises: fermentation raw materials, which comprise the following components in parts by weight: 950-1050 parts of raw milk, 45-55 parts of white granulated sugar, 4-6 parts of whey protein concentrate, 8-12 parts of a compound stabilizer, 0.35-0.4 partof yoghourt essence, 0.4-0.5 part of milk essence and 0.28-0.35 part of herbal essence; and a fermentation agent, which is a mixed strain of streptococcus thermophilus and lactobacillus bulgaricus, and has an addition amount of 90-110 DCU / kg. The normal-temperature stirring type yoghourt provided by the invention is fine and smooth in mouth feel and free of pasty mouth feel.

Description

technical field [0001] The invention belongs to the technical field of yoghurt, and in particular relates to a normal-temperature stirring yoghurt and a preparation method thereof. Background technique [0002] Yogurt is divided into set yogurt and stirred yogurt. Set-type yogurt is a product produced by first filling and then fermentation without demulsification process, while stirred yogurt is a product produced by first fermentation and then demulsification, cooling, filling and other processes. Among them, the room temperature stirring yogurt is also called "sterilized yogurt". After it has been fermented, it has been heat-treated again to kill the live fungi in the yogurt. Therefore, it is more convenient to store and does not need to be refrigerated. It will not go bad for a long time, and it is very convenient to carry on long-distance travel. However, the protein particles of room temperature stirred yogurt are easy to precipitate under acidic conditions. At presen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322A23C9/13A23V2400/123A23V2400/249
Inventor 李俊
Owner 甘肃传祁乳业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap